Sunday, March 08, 2009

Though it might be warm where you're at here in Anchorage we've still got weeks and weeks of winter to enjoy before break-up so stews are still a grand thing.

This lamb stew smells so wonderful baking and this may sound funny but when I buy the meat at the store and the package has "Product of Australia" stamped on the side I get a little thrill.

Something about knowing that this was once on a farm on the other side of the world and was prepared and shipped thousands of miles right to my dinner table is kind of amazing. We live in great times people!

This smells wonderful baking and I'm afraid the picture you're getting is a shot I took before it went into the oven (we were having company so I didn't want to make them wait while I took pictures of their meal. Seemed rather tacky). I notice that I threw in a lone quartered potato that I had left over--just if you're wondering why that's in the picture but not in the recipe.

Cut the lamb into large cubes, heat the oil in a dutch oven until very hot and add lamb, cooking over high heat for a minute until browned. Transfer to a plate. Add the shallots, reduce the heat to low and cook for about 10 minutes until golden.

Preheat oven to 350 degrees. Remove shallots and set aside then add broth and pomegranate juice and bring to a boil, stirring and scraping the bottom to break of the browned bits. Stir in the honey, cinnamon, ginger, saffron and nutmeg. Season with salt and pepper, add lamb and shallots and bake for 30 minutes.

Take lamb from the oven and add the orange juice and plums then return to the oven and bake for an additional 15-20 minutes. Garnish with the zest and serve with a side of couscous.

What a unique combination of flavors! And guess what is cooking here? Stew! But just plain old stew. Nothing exciting like yours. There would be a revolt if I ever served your stew here. Can I come live with you? Please? I'll clean up after each meal?!

lamb stew... sounds delicious. I always have trouble transitioning clothes and cuisine when the weather changes. This sounds like a great way to hang on to winter by filling my house with delicious smells.

Oh the comments that the Eco-people would say. "Look how far that food traveled to get to your plate...how many gallons of gas did it take to get there..."blah blah blah... Looks good I'll (Stephanie) have to try it..